Sicilian Cannoli are the most famous dessert of the Sicilian tradition. Cannoli are Italian pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta a staple of Sicilian cuisine.
Ingredients of Sicilian cannoli
- 2 cups all-purpose flour
- 1 egg
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1/4 cup red wine
- 3 tablespoons milk
- 1 egg white for sealing the edges
- 4 cups whole milk ricotta
- 3/4 cup powdered sugar
- semi-sweet chocolate chips
- chopped pistachios
- powdered sugar
How to Make Sicilian cannoli
Put flour in a bowl and add egg, oil, sugar, red wine and milk.
Stir the ingredients in the centre and gradually incorporate the flour in order to form a dough. make a soft dough.
Cut off a small piece of dough and flatten with your hands.
The dough should be very thin, about 1/8 inch.
Roll all the pieces of dough and cover them with cotton cloth.
Using a circular shaped bowl, cut out rounds of dough with a knife
Once again, cover to keep from drying out the dough.
Now wrap each round of dough around a bamboo dowel and seal the edges with the beaten egg white.
Fill a deep pot half way with vegetable oil. When the oil is hot, fry 4 cannoli shells at a time until golden.
Transfer to a paper towel lined plate or tray and continue to fry the remaining rounds of dough.
In a bowl, whisk together the ricotta, powdered sugar and cinnamon until smooth.
Use a pastry bag with the tip cut off to pipe the ricotta filling inside the shells.
Dip the ends in chocolate chips or pistachios.
Sprinkle with powdered sugar for decoration and serve.